Chicken Breasts With Raisin Wine Sauce
|Fresh ginger slices||3 , unpeeled (Quarter Size)|
|Garlic||1 Clove (5 gm)|
|White grape juice/Apple juice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Apricot jam||2 Tablespoon|
|Skinless boneless chicken breast halves||1 1⁄4 Pound (4 Pieces)|
|Low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
1 Preheat the broiler. Line a broiler pan with foil.
2 In a food processor, mince the ginger and garlic. Add the onion and pulse on and off to finely chop.
3 In a small bowl, combine the ginger-onion mixture, the grape juice, wine, apricot jam, cinnamon, salt and pepper. Measure out 1/4 cup of the mixture to use as a basting sauce for the chicken.
4 Place the chicken on the prepared broiler pan and brush with half of the basting sauce. Broil 4 inches from the heat for 4 minutes. Turn the chicken over, brush with the remaining basting sauce and broil for
4 minutes longer, or until the chicken is cooked through.
5 Meanwhile, in a small bowl, blend the chicken broth and the cornstarch. In a medium skillet, bring the remaining grape juice mixture to a boil over medium-high heat, and then stir in the cornstarch mixture. Add the raisins and cook, stirring, until the sauce thickens slightly, about 2 minutes.
6 Add the cooked chicken to the skillet (along with any juices from the broiler pan) and cook until heated through, 1 to 2 minutes.